Preparation

• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
• Cream together the softened butter, brown sugar, and granulated sugar until fluffy. Beat in the egg and vanilla.
• In a separate bowl, whisk together flour, baking soda, and salt. Add the dry ingredients to the wet and mix until just combined.
• Roll the dough into 1.5-inch balls and place on the baking sheet. Use your thumb or a spoon to create an indentation in the center of each ball.
• Chill for 15 minutes in the fridge while you make the filling.
• In a small bowl, mix the chopped toasted pecans, brown sugar, corn syrup, melted butter, vanilla, and a pinch of salt.
• Fill each cookie with about 1 teaspoon of pecan filling.
• Bake for 10–12 minutes, or until the edges are golden and the filling is bubbling.
• Cool on the baking sheet for 5 minutes before transferring to a wire rack.
• Devour, gift, or freeze. These cookies keep well in an airtight container for up to 5 days, or freeze for up to 2 months.